Process for emulsifying fats and patty substances.



in the mafiif ture of emulsions;

nn ,srAtrEs 1 minus scIiLmoK, or Hum/[Boas emu.

f rnoonss Eon nMULsmYmo EATS AND FATTY, stns'rmqcm no. nriwin me itgxemulsions are. produced by thoroughl y' mi' cing'fats'or"fatty substances inwgten-ror -aqueous liquid. The binding or u'UIilQIL betweenunter or aqueous liquid on the) one haind and fats and fattysubStanCeS on the other hand is therefore entirely dif fei ent as regards eniulsions from the hind.

mg Qfi tl 1f S{LlI1Q in Water containing fat, whi theiy thepropert esof both compo-:

sition arewentirely different. An 'aqueous ointment has a fatty-nature; it is ewsmaby wew iiand the-water can be separated.

out of it melting and by a sufiicient adz r;dit i;on o fic readilyy soluble salts. Emulsions are miscibleiwith ahyjdesired quantities of Water oriajqueou s liquid. Salts which do not i hanges in the materials of ilge'wi'se do not interfere fwith the ofhthe fat in the aqueous liquid; knows that the incorporation the fat or in' fatty substances can :by the addition of certain P x p sgwa er. e e more 'd in" large quantities, and more Sil iien tities of boralx are I added to the yvater. tfis'iaalso 'well kno'wnithat the addltion of large guaiititi'es of" chol'est'erins- (cholestenin or bo ies-similar to cholesterin) or oxygcholesterins increases the capacity of fat or fatty substance to absorhwatenr Itwas not previously known whether those substances which facilitate the miscibihty of water with fats in the anufa'cture of pintments, have also the p'liiiperty of promoting the miscibility 91 s fat in water or aqueous liquid I Thewinventor hasnow' discovered that an additionog tomparatively smell quflnflhefi of. cholesteiinsor ioxy-cholesterins not only increases the capacity of the fat, for, emulsi ing, that isto say, the more readyrnis cie the fat in or; aqueous llquid,

hility'of Specification of Letters l tent.

fats, for in an e, .1 1 1f S e Pa zented Met. 20, 1911.

w Application filed August 12; 1916. Serial No. 1 14,a:: 1.

but has .als'o- 'the" '1' csult that under certain conditions this ma thod will produce extren'iely permanent emulsions which can withstand protract ed heating, for instance evaporation or co icentration, Without in jury; This dis'c'oi e ry forms the basis of the process for-emulsifying fatty "substances which constitutes the subjectmatter of. the

present. invention. The'said process com.

sists in "adding t 'the fats or fatty substances which a're'naturally free fromcholesterin'or only contain a small percentage of such matters; af qr entity of cholesterins or oxy-cholesterins "-tbat 'wi'll be s'ufiicient to allow 01- usiug theseniixtures'for the manufacture emulsu ns. Asthe emulsifying.

liquid there may'beemp'loyed any aqueous vliquid that contains albumins, including casein in'the disso 'ved or swelled condition. ,SkiIn-n'ii'lk is parti zularl-y-suitable. The ad dition of chblest rin, calculated on vthe amount of fat,- is'about 0.1 to 0.4%. Itmay bcless" in the case of fatslwhich are readily emulsified, and itumay be. correspondingly;

increased in the case of fatty substances which are very dif; icult toemu'ls-ify O 1ithe addition of these small quantitiesof 'choles terin bodies, amoi nting as a rule from 0.11

to 0.2%, the fat )1' the fatty substance is treated with thehqueous liquid inemulsif mg apparatus of known 'kind- Milkli e products are there by produced inwhich the.

fat may be mixeoin a better degree than it is in milk or cream. Thev milklike 0r crealnlike liquids may be boiled without the fat separating ow therefrom.

of'carrying outthe improvedprocess:

added to 100 kgs cf; melted .cocoanutbli of QOOliters of skim-milk to the tomquan:

tity of this OXy-1 :holesterin-containing, fat. The uniform mix :ure then flows onward to M an emulsifying apparatus .which is so ads justed as to discharge finished creamlike liquidcontaining the fat in the desired state of subdivision. a

Theapplioant ingto y milk and a mixtt re of fat which is as non-- tral as possible an [d has a meltingpointbe-i tween 26 .to 36-l., ,ior instance, a mixture The followino 13123.11 example, of orie i i 0215 kilograms )f-pure oxyrcholesterin is,-

l.as discoyered that accord his proce as, with the use of skim of cocoa fat and fats of higher boiling points, a product can be obtained which according to its content in fat, is so similar to cream or to cows milk that it constitutes an excellent substlute for the same, not only as regards nutritive value but also as regards taste and flavor. With the addition of some sugar and also if desired of food salts, the resulting creamlike or milklike liquid can be condense-d like cows milk into a uniform extract in which the fat remains in a state of extreme fine subdivision, so that when diluted withwater it will produce a perfectly uniform'ereamlike or milklike liquid. When fats are used having a'boiling point .ofabout 26 or higher the flavor of the oil is not so g pparent in the milklike liquid. When fats are used having melting points above 36 and the product has stood for some time, the said product leaves upon the tongue a fine-sandy, rough feeling. For this reason it is admissible to restrict the melting point of the fat or mixture of fats between 26 and 36 when intended for the manufacture of milklike foods.

According to this improved process for emulsifyin fats, milklike or creamlike liquidsmay be produced for various industrial purposes, for instance, for tannerles, for pharmacy, and the like. The respective fat (it-fatty substance is treated in the fluid state likewise in heat with the albuminous liquid in emulsifying devices in the manner stated.

Itha already been proposed to produce an 'emiision from skim-milk and codliver oil to serve as a food for children (German Patent rint No. 121,230). Codliver oil contains a I ut 2% of cholesterins. However in the case, of codliver oilthis natural content of cholesturins has not the effect of producing really permanent emulsions, because the fat of codliver oil occupies an exceptional position as regards milklike subdivision. It was not hitherto known that the natural content of eholesterins in'codliver oil increased the emulsifying property'ioi codliver oil fat. 'lt was' also not known how: to utilize the cholesterins contained in codliver oil fat for the-purpose ofrfiaeting a thorough milk- Jike: subdivision '6? tire-codliver oil fat, for

which p rpose according to the present intention, headdition of cholester ns is made to fats and oils which are free from cholesterins or poor in cholesterins. Sesame oil or poppy oil to which 0.2 to 0.4% of cholesterin or cholesterinlike substances is added, is more readily converted into the form of a permanent emulsion which can be heated and concentrated without injury, than codliver oil which contains a considerably higher percentage of cholesterins.

In contradistinction to the known processes for producing: emulsions of codliver oil it is important acttor pig to this invention, that any ,fat which it poor in cholesterin, such as the animal food fats, and which con sequently does not produce a good permanent emulsion, as also fats whiclrare free from cholesterin, such as vegetable oils and vegetable fats or fatlike substances, shall be worked up into the form of very permanent emulsions with the addition of small amounts of cholesterins.

For the purpose of producing an aromatic fermented milk intended for use for the manufacture of margarin emulsion, it has already been proposed in German Patent 127,376 to add an ether-alcohol solution of cholesterin to the milk. 1n the usual acid fermentation of such milk there are produced particular aromatic cholesterin combinations which impart a butter-like roasted flavor to margarins made by means of such fermented milk. This known mode of use of the addition of milk is not however intended to, and does not produce a milklike and creamlike subdivision of the fat.

1. A process of producing stableemulsions of fatty materials with liquids containing albumin which comprises thoroughly mixing together, a fat poor in cholesterin, a liquid containing albumin, and cholesterin.

2. A process of producin stable emulsions which comprises thoroug ly mixing together, a fatty material poor in cholesterin and having a melting point between about 26 0., and about 36 (3., skim-milk and about .1 to .470 of cholesterin.

-I-n testimony whereof I aflix my signature in presence of two witnesses. I

, DR. JULIUS SGHLINOK. Witnessesz t 1 FRANCIS R. STEWART, Louis F. DILGER. 

